Hub Himalayan takeaway review: Deep Nepalese flavour with no shortcuts

What’s on offer?

Hub Himalayan first opened its doors in Cabra, Dublin 7, in July 2017. It is run by a second-generation restaurateur whose family comes from Namche Bazaar – the Sherpa town that serves as the gateway to Everest and a powerful symbol of Nepalese identity.

Hub Himalayan follows a nine-spice rule built on freshly ground garam masala, cardamom, cinnamon, cloves, bay leaves, and other whole spices. Ginger, garlic, coriander and mint are used fresh instead of pastes, and hard-to-source spices are imported directly from Nepal. There are no artificial colours – just the warmth of a well-made curry.

What did we order?

Vegetable mo:mos, Gurkha seekh kebab, samosa, Himalayan paneer masala (with rice), Hub Himalayan prawn jalfrezi (with rice), Gorkhali lamb special (hot, with rice) and GOC naan.

How was the service?

Ordering online was straightforward, and the food arrived by motorbike, still hot, intact and well-packed.

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Was the food nice?

The mo:mos were loosely folded steamed dumplings, filled with cabbage, carrot, potato and ginger – light but punchy, with heat that built as you ate. The samosas, large and filo-like rather than puffed, came stuffed with potato, onion and peas, with what tasted like tamarind – quite different from the usual takeaway version.

The Gurkha seekh kebab arrived topped with sautéed peppers, onions and herbs. Looser than the usual densely packed skewer, it was gently spiced and well balanced. The paneer masala, served with rice, was mild and creamy – long strips of paneer in a thick, creamy curry, heavy on richness and light on heat.

The prawn jalfrezi offered more edge: a tangy, tomato-forward sauce with less sweetness, more acidity, and a satisfying cling to the rice. But the standout was the Gorkhali lamb – slow-cooked, tender, and deeply flavoured, in a nutty brown sauce with serious depth. Not as thick as the other two curries, but far more layered – spices that hit, then linger.

Even the GOC naan held its own – fresh, not doughy, scattered with coriander – while the three dips (a sharp tomato-chilli, a sweet mint yoghurt and a tamarind blend) were nicely done and certainly not an afterthought.

What about the packaging?

There was a mix of containers – cardboard tubs for the curries, foil trays and bags for the starters and plastic containers for the rice.

What did it cost?

€79.42 for dinner for three people: Vegetable mo:mos, €6.99; Gurkha seekh kebab, €6.99; samosa, €5.99; Himalayan paneer masala (with rice), €15.99; Hub Himalayan prawn jalfrezi (with rice), €18.49; Gorkhali lamb special (hot, with rice), €17.99; GOC naan, €3.99; and service fee, €2.99.